I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Wednesday, January 19, 2011

This is probably one of the better stir fry's we've made. It definitely tastes like takeout, and it's pretty easy to make. FYI - Oyster sauce and fish sauce can be found in the International aisle of your grocery store.

Ingredients

3 tablespoons oyster sauce

2 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon white sugar

sesame oil for frying

4 cups cooked jasmine rice, chilled

6 large cloves garlic clove, crushed

Sriracha hot sauce (comes in a big red bottle) or crushed red pepper

1 pound boneless, skinless chicken breast, cut into thin strips

1 1/2 cups frozen bell peppers

1 onion, thinly sliced

2 cups basil (remove leaves from stem, but don't chop)

Directions

Whisk together the oyster sauce, fish sauce, and sugar in a bowl.

Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers (or crushed red pepper), stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.